Shrimp and Mango Adobado Salad with Roasted Corn and Avocado Salsa

• Wooden skewers
• 4 garlic cloves
• 1 teaspoon coarse salt
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 teaspoons sweet paprika
• Freshly ground black pepper
• Pinch cayenne pepper (or more if you're brave!)
• 1 cup freshly squeezed grapefruit juice
• 2 limes, juiced
• 2 tablespoons extra-virgin olive oil
• 2 pounds jumbo shrimp, peeled and deveined, tails left intact
• 2 large ripe and firm mangos, peeled, sliced, and cut into long wedges
• 4 ears corn, husks and corn silk discarded
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 ripe Hass avocados, peeled, pitted, and cubed
• 1 lime, juiced
• 1 small red onion, finely chopped
• 1 red bell pepper, seeded and finely chopped
• 1 jalapeno pepper, seeded and finely minced
• 3 tablespoons chopped fresh cilantro or basil, plus more for garnish
• 2 tablespoons red wine vinegar
• 6 cups mixed salad greens or baby spinach

1. Put wooden skewers in a pan of water for 30 minutes, so they don't burn on the grill.
2. Put the garlic on a cutting board and coarsely chop.
3. Sprinkle with coarse salt and mash the garlic into a paste with the side of the knife.
4. Put the garlic paste in a bowl.
5. Add the cumin, oregano, paprika, black pepper, and cayenne.
6. Mix to combine.
7. Stir in the grapefruit juice, lime juice, and oil.
8. Pour out about 1/3 of the marinade and put into a small bowl.
9. Reserve for dressing the salad.
10. Thread the shrimp and mango onto separate skewers and put side-by-side in a baking dish.
11. Pour the remaining marinade over the shrimp and mango; cover with plastic wrap.
12. Put in the refrigerator and allow to marinate for about 30 minutes, flipping the skewers occasionally.
13. Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.)
14. Rub the corn with 2 tablespoons of the oil and season with salt and pepper.
15. Put the corn directly on the grill grates (or put in a baking pan if using oven method) and cook until the kernels are slightly charred on all sides, turning every couple of minutes.
16. Remove from the heat.
17. Using a sharp knife, carefully cut the kernels off of the cobs and put in a mixing bowl.
18. Add the avocado, lime juice, onions, bell peppers, jalapeno, cilantro, vinegar, and remaining 1 tablespoon of oil.
19. Season with salt and pepper.
20. Grill (or broil) the shrimp until curled, pink and slightly charred on both sides, about 2 to 3 minutes total cooking time.
21. Cook the mangos until grill marks appear, about 1 minute on each side.
22. Divide the mixed greens evenly among 4 plates.
23. Drizzle the reserved mango marinade over the greens.
24. Top with shrimp and mango skewers and a couple of spoonfuls of the roasted corn and avocado salsa.
25. Garnish with some chopped cilantro serve with remaining salsa on the side.

skewers, garlic, coarse salt, ground cumin, oregano, sweet paprika, freshly ground black pepper, cayenne pepper, freshly squeezed grapefruit juice, extravirgin olive oil, jumbo shrimp, corn, extravirgin olive oil, kosher salt, avocados, lime, red onion, red bell pepper, pepper, fresh cilantro, red wine vinegar, mixed salad greens

Taken from www.foodnetwork.com/recipes/ingrid-hoffmann/shrimp-and-mango-adobado-salad-with-roasted-corn-and-avocado-salsa-recipe.html (may not work)